Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil or toasted sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or agave
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha (optional for heat)
- 2–3 tablespoons warm water to thin
Instructions
- Start by pressing your tofu for at least 15 minutes to remove excess moisture; this is the secret to maximum crispiness. Cut the pressed tofu into 1-inch cubes and place them in a medium mixing bowl. Drizzle the oil over the cubes and toss gently to coat. In a small bowl, whisk together the cornstarch, garlic powder, salt, and pepper. Sprinkle the dry mixture over the tofu and toss again until every cube has an even, chalky coating.
- Preheat your air fryer to 400°F (200°C) for a couple of minutes. Arrange the tofu cubes in the air fryer basket in a single layer, ensuring they do not touch each other so the air can circulate. Cook for 15 minutes. At the halfway mark (around 7 or 8 minutes), remove the basket and give it a vigorous shake to flip the cubes. Continue cooking until the edges are golden brown and firm to the touch.
- While the tofu cooks, prepare the sauce by whisking the peanut butter, soy sauce, maple syrup, lime juice, ginger, and sriracha in a small bowl. Add warm water one tablespoon at a time until you reach your desired drizzling consistency. Once the tofu is finished, transfer the hot cubes to a plate. You can either toss the cubes directly in the sauce or serve the sauce on the side for dipping to maintain maximum crunch. Garnish with chopped green onions or sesame seeds if desired.
- Cook Time: 30 minutes